Matzah Matzah Matzah…You can actually do a lot with matzah if you are forced to eat it for a week! But even if you don’t celebrate passover, matzah still makes a nice crunchy base for vegan nachos. I actually get really excited about these nachos! Sometimes its just fun to change it up! These nachos are covered in our gooey spicy, cashew queso, and topped with the yummiest tofu! I love this recipe most because you built the nachos on a giant sheet pan, making them great for dinner parties or easy weeknight dinners! They also make a great quick snack if your teenager comes home with a gaggle of hungry friends, and I might be speaking from personal experience here. I mean, who doesn’t want to dig in to a GIANT pan of nachos? Its literally the stuff of my dreams.

INGREDIENTS:

5-6 sheets of matzah

1/2 batch vegan cashew queso (If you are celebrating passover, substitute with a passover appropriate option or omit the nutritional yeast in the recipe. It will still be tasty)

A handful of shredded lettuce

1/2 cup diced tomatoes

1/4 cup sliced olives

A few tablespoon sliced green onions

1 can refried beans

2 avocados

Juice from 1/2 lime

1/2 teaspoon chili powder

1/2 teaspoon cumin

MARINATED TOFU:

1 block of extra firm tofu

1/4 cup soy sauce or coconut aminos

1 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon chili powder

1-2 teaspoons agave or maple syrup

INSTRUCTIONS:

Preheat oven to 350 degrees

Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top and let sit for 10 minutes to press out any excess liquid.

Dice the tofu into small 1/2 inch cubes. Whisk the ingredients for the marinade in a shallow baking dish and add the tofu. Allow the tofu to marinate for 10-15 minutes.

For the guacamole, scoop the avocados from the peel into a small bowl. Mash the avocado using a fork until they are relatively smooth. Add the lime juice, cumin, and chili powder and stir. Add salt and pepper to taste. Set aside.

While tofu is marinating prepare a cookie sheet by lining it with foil or parchment paper. Break up the pieces of matzah and scatter them on the pan. Dollop the beans over the matzah. Set aside.

Heat a large skillet over medium heat. Add the tofu along with the marinade to the pan and cook until all of the liquid is absorbed and the tofu begins to brown and and crisp.

Scatter the tofu over the matzah and drizzle with the queso cheese sauce. Place the pan in the oven for about 10 minutes. The nachos just need to say in long enough to heat the beans and warm the queso.

Remove from oven and top with lettuce, tomatoes, olives, onions, and guacamole to serve.